Quick Jalapeno Alfredo Shrimp Pasta

As a kid my mom never cooked Alfredo pasta in our house. We used to eat pasta with a bit of olive oil, sliced garlic and feta cheese. So when I tried my first Alfredo pasta, I was completely in love. I mean what isn’t to love with a creamy, garlicky, pasta topped mounds of Parmesan cheese? In this case we add buttery-browned jalapeno slices and shrimp.

This spicy take on a quick Alfredo sauce is a huge hit in our house. We make many versions of pasta with the base sauce [this recipe minus the jalapenos and shrimp]. Sometimes I add roasted garlic and roasted grape tomatoes. Other times I add some crumbled bleu cheese and freshly sliced ribeye steak and caramelized onions. The sauce is really an empty canvas for your favorite flavors! Instead of a classic preparation this recipe uses cream cheese and is made in less that five minutes. It may not be traditional, but it is completely delicious and creamy. Serve this with some delicious garlic bread like this one from Saveur/Carbone’s and you’ve got a really easy yet special dinner.

To get started, we melt 6 tbsp butter in a saucepan with the finely diced jalapeno and garlic. Cook until it starts to just barely brown the jalapenos and garlic. Add cream cheese and combine with butter mixture. Slowly whisk in the milk and keep whisking until completely combined and small bubble start forming around the edge of the saucepan. Mix in the parmesan cheese and black pepper. In a large frying pan, melt remaining butter and toss in the remaining sliced jalapenos. Add in the shrimp. I only got to cook a few shrimp because everyone in my house boycotted shrimp in favor of some super garlicky panko crusted chicken, so you’ll have to excuse the pictures of the lonely 3 shrimp. Cook until the shrimp and jalapenos are browned and cooked through, a couple minutes on each side. Toss the pasta with the sauce. Top with shrimp. Spoon on the butter and jalapenos. Wear stretchy pants the rest of the evening.

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Quick Jalapeno Alfredo Shrimp Pasta

A rich, spicy, creamy shrimp pasta for nights when you are looking for something special but quick and easy.

Course
Main Course

Cuisine
American

Prep Time10minutes

Cook Time15minutes

Total Time25minutes

AuthorDinner, then Dessert

Ingredients

1/2[1 stick] cup butter, divided 6tbsp and 2 tbsp

1large jalapeno, half of it diced finely and the other half in slightly larger slices

3large cloves garlic, finely diced

1[8 ounce] package cream cheese

2cupsmilk [whole preferably, but definitely not fat free or 1%]

6ouncesgrated Parmesan cheese

1/4tspfresh ground black pepper

1poundshrimp, peeled and de-veined

1poundspaghetti, cooked according to manufacturers specifications

Instructions

Melt 6 tbsp butter in a saucepan with the finely diced jalapeno and garlic. Cook until it starts to just barely brown the jalapenos and garlic.

Add cream cheese and combine with butter mixture.

Slowly whisk in the milk and keep whisking until completely combined and small bubble start forming around the edge of the saucepan.

Mix in the parmesan cheese and black pepper

In a large frying pan, melt remaining butter and toss in the remaining sliced jalapenos.

Add in the shrimp.

Cook until the shrimp and jalapenos are browned and cooked through, a couple minutes on each side.

Toss the pasta with the sauce. Top with shrimp.

Spoon on the butter and jalapenos.

Wear stretchy pants the rest of the evening.

Recipe Notes

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I love alfredo sauce but rarely make it because no one in my family will eat it! Your recipe is perfectly portioned so that I can make it and have enough for the next day’s lunch, but won’t be eating it for the rest of the week.